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Ham and Cheese Pie

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Ham and Cheese Pie

Ham and Cheese Pie
Squire Fox
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total prep
Ham and cheese is, of course, a commonplace combination--but this pizza will still surprise you. The caraway seeds on the bottom of the crust are there because I was, naturally thinking of rye bread. The ham--prosciutto in this instance--is placed over all the other toppings at the end, like an uncooked blanket, and the result is miles from ordinary.

Recipe courtesy of My Pizza by Jim Lahey & Rick Flaste, 2012. Published by Clarkson Potter Publishers, a division of Random House, Inc


  • 2 grams (about 1 teaspoon) caraway seeds
  • 1 ball of Pizza Dough, shaped and waiting on a floured work surface (see recipe below)
  • 30 grams about 1 ounce) pecorino fresco, cut into 1/2-inch cubes and slightly flattened by pressing between thumb and index finger
  • 18 grams (1/3 cup) finely grated Gruyère cheese
  • 50 grams (1 3/4 ounces) fresh mozzarella, pulled into shreds
  • 2 pinches of freshly ground black pepper
  • 100 grams (7 to 10 thin slices) prosciutto
  • 500 grams (17 1/2 ounces or about 3 3/4 cups) all-purpose flour, plus more for shaping the dough
  • 1 gram (1/4 teaspoon) active dry yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 grams (1 1/2 cups) water


  • Pizza Dough (makes 4 balls of dough, enough for 4 pizzas): In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
  • Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72º F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
  • Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion start with the right side of the dough and pull it toward the center; then do the same with the left, the top then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  • If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
  • Note: Don’t freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to three days. In effect, when you’re set to use it, you have your own ready-made dough.

  • Place the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500º for 30 minutes. Switch to broil for 10 minutes.
  • Sprinkle the caraway seeds over lightly floured peel and place the shaped dough on top of it. Evenly distribute the pecorino, Gruyère, mozzarella, and pepper over the dough.
  • With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 minutes under gas (somewhat longer with an electric oven), until the top if bubbling and the crust is nicely charred but not burnt.
  • Using the peel, transfer the pizza to a tray or serving platter. Drape the prosciutto evenly over the pie, completely covering the surface. Slice and serve immediately.